Herbed Salmon Fillets

2 tbls lemon juice
1 tbls Worcestershire sauce
6 (4 oz.) salmon fillets
2 tbls bread crumbs
2 tbls grated Romano cheese
2 tsp minced garlic
1 tsp dried oregano
½ tsp dried tarragon
½ tsp dried marjoram
Cooking spray
1 tbls butter

Combine lemon juice and Worcestershire sauce in a small bowl. Place fillets in an 11-x7-x2-inch baking dish; pour lemon juice mixture over fillets. Cover and marinate in refrigerator 1 hour.

Combine bread crumbs and next 5 ingredients in a small bowl; set aside.
Remove fillets from marinade; discard marinade.

Coat a large non-stick skillet with cooking spray; add butter. Place over medium-high heat until butter melts. Add fillets, and cook 1 to 2 minutes per side or until lightly browned.

Transfer fillets to an 11-x7-x2-inch baking dish coated with cooking spray. Sprinkle bread crumb mixture evenly over fillets. Bake, uncovered, at 400 degrees for 15 minutes or until fish flakes easily when tested with a fork.
Transfer to serving dishes accompanied by your favorite side (I served ours with fettuccine alfredo).